I’ve been buying a lot of peaches lately. A lot. Although peaches are delicious just own their own, I wanted to try something a little different. Enter peach salsa (inspired by Chipotle Peach Salsa from Budget Bytes).
3 peaches, chopped
2 small tomatoes -or- a large handful of grape/cherry tomatoes
2-3 stalks of green onion, chopped
1/2 of a chipotle pepper in adobo sauce, finely chopped, plus some of the sauce (adjust to taste, chipotle peppers are hot)
1 tbsp lime juice
1/2 tsp ground pepper
1/2 tsp ground ginger
cilantro (to taste)
1. Mix it all together in a bowl
2. Serve with tortilla chips or your salsa-vehicle of choice
Keeps well in the fridge for several days
This is my “go-to” banana bread. It doesn’t have any oil or butter in it, and the sweetness all comes from the bananas, applesauce, and honey – no need for added sugar. It’s more of a breakfast banana bread, rather than a desert banana bread, which is just the way I like it.
2 cups whole wheat flour
1/4 cup oatmeal (optional)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup applesauce (or pumpkin puree)
3/4 cup honey (or maple syrup)
1 tsp vanilla
2 eggs, beaten
3 mashed, overripe bananas
1. Preheat oven to 350. Lightly grease a 9X5 inch loaf pan.
2. In a large bowl, combine flour, baking soda, salt, and cinnamon. In a separate bowl, mix together applesauce, honey, and vanilla. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture (and add walnuts if using). Pour into loaf pan.
3. Bake for 60-65 minutes. Let cool in pan for 10 minutes, then turn onto wire rack.